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Red Velvet Tres Leches Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Indulgent fusion of red velvet and tres leches in a 13x9 cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 cups water
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 bottle (1 oz) red food color (about 2 tablespoons)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup Irish cream liqueur
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup shaved dark chocolate baking bar
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan) and generously spray a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer on medium speed to beat all Cake ingredients for 2 minutes, making sure to scrape the bowl occasionally. Transfer the mixture to the pan.
  • Bake for 24 to 28 minutes until a toothpick inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then use a fork to poke holes every 1/2 inch on the top. Wipe the fork with a paper towel if it sticks.
  • In a medium bowl, thoroughly combine the Tres Leches ingredients. Gently pour the mixture over the cake, ensuring it soaks into the holes. Chill in the refrigerator for 2 hours until the cake is cold.
  • In a cool bowl, use an electric mixer to whip the Topping ingredients until stiff peaks form. Spread the whipped cream mixture over the cake and sprinkle with chocolate shavings. Keep refrigerated with a loose cover.

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